English Trifle Recipe

English Trifle RecipePhoto by: Taste of Home English Trifle Recipe Rating 5

You'll impress guests with this lovely dessert layered with angel food cake, fruit, pudding and fat-free whipped topping. It's so creamy and refreshing thatno one will know it's "light." —Aldah Bothmann-Powell San Antonio, Texas

This recipe is:

Diabetic Friendly

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English Trifle Recipe
  • Prep: 45 min. + chilling
  • Yield: 12 Servings
45 45

Ingredients

  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 cup mashed strawberries
  • 1 teaspoon sugar
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 cup sliced firm bananas
  • 2 cups sliced fresh strawberries
  • 2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 1/4 cup slivered almonds, toasted
  • 1 fresh strawberry

Directions

  • In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.
  • Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over cake.
  • Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.
  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry. Yield: 12 servings.

Nutritional Facts 1 cup equals 155 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 274 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

Originally published as English Trifle in Taste of Home June/July 2008, p59

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Reviews for English Trifle (22)

English Trifle Recipe

English Trifle

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Reviewed on Aug. 08, 2011 by grandmagogof8

Haven't made it as of yet but plan on making it for a Hamburger B-B-Q/Homemade Ice Cream Back To School Bash our Church does every year for our community and teachers and faculty. I needed a sugar free dessert to take as I'm diabetic, this will work just fine. I, as well as monges and carriejc had wondered what you do with the left over gelatin that was left on the counter. Not sure anyone had responded to the question yet. Will post how it turns out at a later date. Looks "DELISH" !!


Reviewed on Feb. 03, 2011 by mojomo

You can't go wrong with a Triffle...everthing about is sooooo good!!!!


Reviewed on Aug. 13, 2010 by thore

It was really good. I would defiantly make this again.


Reviewed on Jul. 27, 2010 by kbee1

I made this for my fam and they loved it. My husband ate it for 3 days. Not only was it fun to make, it is nutritious.


Reviewed on Aug. 21, 2009 by gizzards

I've made this recipe for 2 groups of friends. Everyone loves it; light, refreshing, pretty and low in calories.

psh285@msn.com


Reviewed on Aug. 16, 2009 by deekay2


Reviewed on Aug. 16, 2009 by only2boys

Great Idea!  I've been searching the stores for a large pretty bowl and here I had one in my house all along!


Reviewed on Aug. 13, 2009 by jjudith

I have a question...My sister-in-law cannot eat anything with animal protein.ie,milk eggs,butter...is there anyway to make a cake without animal protein...Thank You,taste of home, I love your mags and emails...Judith


Reviewed on Aug. 13, 2009 by mimit10

I agree with the former comment about the vanilla pudding.  I have started using the white choc. instant pudding mix to replace the vanilla flavor in all my recipes.  To me, it is much better. JMO


Reviewed on Aug. 13, 2009 by dorik

Everyone was really impressed with this beautiful dessert! It was a little time comsuming to make. I am making it again for a pool party>

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